I originally thought this was going to be just another mac and cheese recipe and maybe if I had followed the recipe it would have been, but instead I “doctored” the recipe to fit hubby’s taste and what I had on hand. The results according to hubby were phenomenal, but requests I make it again so he can tell for sure.
CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY
1 1/2 cups dried macaroni (elbows or shells)
1 1/4 cup diced ham
1/2 cup garlic pepper crispy onions
3/4 cup heavy cream
2 tablespoons butter
salt and pepper, to taste
4 slices Chipolte cheddar cheese, torn into pieces
3 slices sharp cheddar cheese, torn into pieces
3 slices white American cheese, torn into pieces
- Preheat oven to 350˚.
- Prepare macaroni according to package directions. Drain well.
- Using the same pan, melt butter and add cream until smooth.
- Add cheese a few pieces at a time, stirring until well blended.
- Salt and pepper to taste.
- Add ham pieces, coating them well with sauce.
- Fold in pasta.
- Pour into casserole dish.
- Sprinkle with crispy onions.
- Bake 20 minutes or until heated through and golden on top.
KENTUCKY HOT BROWNS
4 thick slices french bread (1 per person)
1/2 pound sliced turkey
4 thick slices bacon, cooked crisp and halved
1 cup shredded white cheddar cheese
2 large vine ripe tomatoes, sliced
1/2 cup unsalted butter, melted
1/3 cup AP flour
3 1/2 cups whole milk
1/2 cup Parmesan cheese
- Whisk together the butter and flour until smooth.
- Add milk gradually. Bring to a boil and cook until thickened, stirring constantly.
- Whisk in Parmesan cheese.
- Salt and pepper to taste.
- Toast bread and place on a cookie sheet or in individual baking dishes.
- Top with turkey slices.
- Pour Mornay sauce over top.
- Place tomatoes evenly on top.
- Sprinkle with cheddar cheese.
- Broil 3-4 minutes until lightly browned and bubbly.
- Top with bacon pieces and serve immediately.
This recipe can also be turned into a casserole easily!
KENTUCKY HOT BROWN TART
1 package Pillsbury pie crusts
1 1/2 cups chopped turkey (rotisserie chicken works well too)
2 cups shredded white cheddar cheese
6 slices bacon, cooked crisp and crumbled
1 1/2 cups half and half
4 large eggs
salt and pepper to taste
2 large vine ripe tomatoes, sliced thin
1/2 cup shredded Parmesan cheese
- Preheat oven to 425 degrees.
- Unroll pie crusts and stack on top one another on a lightly greased surface. Roll together into a 12 inch single crust.
- Fit crust into a 10 inch tart pan pressing to flute edges, trim excess.
- Line pie crust with tin foil and weigh down with beans.
- Bake 12 minutes.
- Remove weights and tin foil.
- Bake 8 more minutes.
- Cool completely, about 15 minutes.
- Reduce oven temperature to 350 degrees.
- Layer shell with turkey, cheddar cheese and crumbled bacon.
- Whisk together the half and half, eggs, salt and pepper.
- Pour over turkey, cheese and bacon.
- Bake 30-40 minutes or until center is set.
- Arrange tomato slices on top of tart.
- Sprinkle with Parmesan cheese.
- Bake 10-15 minutes until cheese is melted.
- Cool 15 minutes on a wire rack before serving.
I like to use a flat baking dish so that there is more crunchy topping per serving.
LEMON TUNA NOODLE CASSEROLE 8 servings
1 package wide egg noodles
4 tablespoons unsalted butter
1 large bunch green onions, sliced
3 cloves garlic, minced
1/4 cup AP flour
3 cups whole milk
4 cups shredded swiss cheese
Juice of 1 lemon
1/2 teaspoon salt
2 large cans oil packed tuna, drained and flaked
1 can sweet peas, drained well
1 cup Panko crumbs
3 tablespoons butter, melted
1 teaspoon garlic paste
- Preheat oven to 375 degrees.
- Cook egg noodles to al dente’ per package directions. Drain and rinse with cold water.
- Melt butter in a medium sauce pan. Add garlic and onions sauteing until garlic is fragrant and onions are tender.
- Whisk in flour and blend well. Gradually add milk, stirring constantly, until well blended.
- Bring to a boil over medium high heat, stirring frequently.
- Reduce heat and simmer 5 minutes until sauce is smooth and thickened.
- Remove from heat and whisk in cheese, lemon juice and salt.
- Fold in tuna, peas and egg noodles.
- Pour into a greased baking dish.
- Combine melted butter, garlic and Panko crumbs.
- Spread evenly on top of tuna mixture.
- Bake 30 minutes or until golden and bubbly.
- Let stand 5 minutes before serving.
Not too long ago I researched Navy beans for my Navy Bean & Ham soup
. During that research I also found that navy beans, named that for the bean of choice of the U.S. Navy, are the main bean used in Boston Baked Beans. I have been making my BBQ Bean dinner
for years using canned BUSH beans, but decided it was time to make true Boston Baked Beans my way. I found that most versions used salt pork, but I like the bacon too so I chose to use both. You could substitute if your prefer though. I also eliminated all mustard due to an allergy, but also because I prefer the sweeter version.Here is my version:
BOSTON BAKED BEAN DINNER
2 pounds ground beef
1/2 pound bacon, cooked and crumbled
1/2 pound salt pork, cubed & browned
2 large Vidalia or Maui onion, chopped small
4 tablespoons liquid smoke
1 cup ketchup
1 cup molasses
3 cups packed brown sugar
1 1/2 cup vinegar
1 pound navy beans
- Soak beans overnight.
- Brown hamburger, drain and layer into the bottom of your slow cooker.
- Cube and brown the salt pork. Add to slow cooker.
- Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
- Chop onion into small pieces and scatter over the meat.
- Add the beans to the slow cooker.
- Scatter the brown sugar over top evenly.
- Stir together the molasses, ketchup, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker slow cooker.
- Cook on low for 4-6 hours.
- Serve with Beer Bread or Cheddar Cheese Biscuits.
- Great dish for a church pot luck.
OLD FASHIONED BOSTON BAKED BEANS
1 pound Navy beans, washed and sorted
1/2 pound salt pork, diced small
1 medium Vidalia onion, chopped
1/4 cup ketchup
1 cup packed brown sugar
1/4 cup apple cider vinegar
1/8 cup PURE maple syrup
1/4 cup molasses
- Dice salt pork and layer on bottom of slow cooker.
- Chop onion and scatter over salt pork pieces.
- Wash and sort beans.
- Place beans in slow cooker on top of salt pork.
- Cover with 5 cups water.
- Cook on low overnight for 12 hours.
- Drain beans, reserving liquid.
- Return beans to slow cooker.
- Add vinegar, ketchup, brown sugar, maple syrup and molasses and blend well. Add in 1/2 cup of bean water as desired for consistency.
- Heat through.
We are a group of home bakers helping each other to achieve baking perfection. Baking partners was begun by Swathi at Zesty South Indian Kitchen. In order to achieve the best results, a perfect recipe and the right techniques are required. We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well. We are planning to try out recipes from books/magazines and cooking shows. Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.
This month we had 3 choices and I found the time to make 2 of them. I also got to pick one that I’d been dying to make, Upside Down Apple Pie. We LOVED it!! The one thing I am going to do different next time is make them all individual pies – more crust and gooey wonderfulness that way.
UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice
- In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.
- Gradually add orange juice, tossing with a fork until dough forms a ball.
- Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
- Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.
- Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.
- In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
- On waxed paper, roll out one ball of pastry to fit pie plate.
- Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.
- Fill with apple mixture.
- Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.
- Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
- Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).
- Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.
TOURTIERE du SHACK aka PORK POT PIE
note: I made these as individual pies and they were a HUGE hit. I also made a few changes based on what I had on hand or available locally. One of my changes was to hide the mushrooms from hubby. He swears he hates cooked mushrooms, but I’ve gotten quite crafty at disguises them visibly while keeping their flavor.
adapted from http://www.bonappetit.com/recipes/2012/01/tourtiere-du-shack
- 3 1/3 cups all-purpose flour
- 2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes
- 1 teaspoon kosher salt
- 1 1/2 cups low-salt chicken broth
- 1 1/2 medium onions, chopped, divided I used 1 large onion
- 4 garlic cloves, chopped, divided
- 5 whole black peppercorns plus freshly ground black pepper I used Indonesian White pepper
- 5 sprigs thyme I used Penzeys French thyme, 1 teaspoon
- 2 bay leaves I omitted
- 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2″ pieces
- Kosher salt I used Himalayan Pink Sea Salt
- 1 tablespoon unsalted butter
- 8 medium button mushrooms, stemmed and finely chopped I used Marx Foods dehydrated Chanterelle rehydrated in the white wine
- I added a celery stalk, sliced and
- I added a large carrot, sliced to disguise the mushrooms from hubby
- 1/2 cup dry white wine I used Savignon Blanc
- 1 1/4 pounds ground pork
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 3/4 cup grated, peeled russet potato I used Yukon Gold
- All-purpose flour (for surface)
- 1 large egg yolk, beaten to blend
- A 9″-diameter deep-dish glass or ceramic pie dish
- Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Keep chilled.
- Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
- Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
- Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
- Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
- Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10″ round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2″ slits in top crust. Chill for 1 hour.
- Preheat oven to 400°. Bake tourtiere for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.
This one is for my brother-in-law, Terry, the family short order cook. He knew I cooked all healthy and was prepared to hate this recipe. But instead everyone loved it and it disappeared fast!
3 pounds sausage *
6+ slices Wonder bread**
2 cups milk
1 can cream of mushroom soup ***
2 cups shredded cheddar cheese
- Preheat oven to 350 degrees.
- Layer the meat in the bottom of the pan evenly.
- Lay bread evenly over the meat.
- Whisk together the milk, eggs and soup until well blended.
- Pour over bread.
- Top with cheese.
- Bake for 1 hour.
- Let set 5 minutes before cutting.
- *I like a ham (ham steak) and sausage mix – if using only ham spray pan with PAM first
- **I have also used sourdough and gluten free though gluten free just doesn’t taste right to me
- *** I use cream soup substitute
I found the original recipe in a Taste of Home Booklet, but severely modified it to what I had on hand. We loved it modified so will probably never try the original. Hubs had three bowls!!
HOT CHICKEN SALAD
4 cups cubed cooked chicken 1 Costco rotisserie chicken torn into pieces 2 celery ribs sliced 4 celery ribs, chopped
2-8 ounce cans sliced water chestnuts, drained (I only had one can and it was great)
1 can cream of chicken soup 1 can green enchilada sauce 1 1/2 cups mayonnaise 3/4 cup REGULAR mayonnaise (do NOT use lowfat)* 1 1/2 cups sour cream 1 1/2 cups plain Greek yogurt 1 cup fresh sliced mushrooms
2 tablespoons finely chopped onion
2 tablespoons lemon juice Juice of 1 lemon (it was a large lemon – closer to 1/4 cup)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs 1/2 cup Panko crumbs
1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar)
1/2 cup slivered almonds, toasted, 1/2 cup Almond Accents honey roasted sliced almonds**
- In a large bowl combine the mayonnaise, yogurt, enchilada sauce, lemon juice, salt and pepper until well blended.
- Add chicken pieces, celery, water chestnuts, almonds and onions until well combined.
- Turn into a greased casserole.
- Top with bread crumbs and then cheese.
- Bake uncovered for 35-45 minutes or until heated through.
*I cut this in half for continuity because the enchilada sauce was much thinner than the cream of chicken soup
**from the produce section – a salad topper
GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell’s cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese
- Preheat oven to 375˚.
- Blend together milk and soup until well blended.
- Fold tuna, onions, green chiles, garlic, salt and pepper into soup mixture.
- Fold in cheese.
- Gently fold in egg noodles.
- Pour into a generously greased baking dish.
- Top with potato chips.
- Bake for 30 minutes.
Shepherd’s Pie Recipe from Dawn’s Daily Life
9 potatoes, peeled and cubed
1 1/2 pounds ground beef
1 (6 ounce) can tomato sauce
1 dash Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) can green beans, drained
1 (15 ounce) can corn, drained
2 tablespoons all-purpose flour
3 tablespoons water
2 tablespoons milk
Directions: Preheat the oven to 350 degrees. Place the potatoes in a large pot, cover with water, and cook over high heat. Boil for 15 minutes. Meanwhile, brown ground beef in a large skillet over medium-high heat; drain fat. Add tomato sauce, Worcestershire sauce to taste, salt, pepper, green beans and corn. In a separate bowl, mix flour with the 3 tablespoons water and stir into beef mixture. Pour this mixture into a casserole dish. Stir all together well. Drain the potatoes, mash and spread over the beef mixture. Place 2 to 3 vent holes through the mashed potatoes.
Bake at 350 degrees for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.
-I added 2 cloves of garlic, 1 onion and 1 green pepper to this recipe.
Here’s what you’ll need:
Preheat the oven to 350 degrees.
Peel and cut up about 10 potatoes and put them on to boil
Slice up a green pepper.
Coarsely chop 2 garlic cloves and slice up an onion.
Brown about 1 1/2lbs of lean ground beef.
Add the garlic, onion and green pepper.
Add 1 small can of tomato sauce.
Drain and rinse a can of corn and a can of green beans and added it to the mixture.
Add 7 or 8 good shakes of worcestershire.
While that mixture is cooking, measure out 2T of all-purpose flour and 3T of water. Mix it together and then mix it into the pan.
Grease a 9×13 baking dish and put the mixture in it.
Drain the potatoes and then added a tad of butter. Mash.
Once mashed up, I scoop the potatoes over the meat mixture and poke 4 holes in it.
Popped it into the oven for 25 minutes at 350 degrees.
With a few minutes left to go, I measured out 3 tablespoons of milk and started to brush it on the potatoes. That was too much of a pain so I just drizzled it all over the top.
Here’s what you’ll end up with:
I almost just made the mashed potatoes on the side and served it that way but I really wanted to try to stay as close to the recipe as possible. I’m glad I did!
I added the garlic, onion and green peppers and it did add a lot of flavor. In hindsight, though, I think I should have left out the green peppers. The texture was pretty close to that of the green beans and while it wasn’t bad, it just didn’t add a lot to it.
If you aren’t going to be all critical about the authenticity of what you put in the dish, I think you could really add anything you wanted–mushrooms, ground turkey, beans, etc.
I’d say to definitely give this recipe a try. It was easy and tasty!
Hope you enjoy!